Creamy Tuscan Pasta — 20 Minute Meal
Life is full of pasta-bilities! This dreamy dish came together in 20 minutes! Can I get a hallelujah for that!?! The key to this dish being so fast is that it is semi-homemade — using high quality grocery store ready items like 4 cheese raviolis and rotisserie chicken. But by all means if you want to make both of those homemade, go for it (I know I will when I have more time) BUT this was created for the nights when you just need to quickly get a meal on the table.
Ingredients:
- 1 whole Rotisserie chicken
- 2 boxes of frozen cheese raviolis
- 1/4 c sun-dried tomatoes in olive oil
- 1/2 onion, diced
- 5 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp EVOO
- 1/2 cup white wine or chicken broth (just need like 1/2 c)
- 3-4 handfuls of fresh spinach
- 1 cup heavy cream
- 1 cup parmesan
- 1 tsp all purpose flour
- 1 cup pasta water (water that is leftover once you cook your pasta)
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp nutmeg
- pinch of crushed red pepper
Directions:
- Cook raviolis per package directions, making sure to save 1 c of the pasta water once it’s cooked
- In a large saucepan, add 2 tbsp butter and 2 tbsp EVOO. Once heated up and butter melted add the 1/2 onion diced and 6 garlic cloves minced. Add a pinch of red pepper flakes. (Don’t worry this doesn’t make it spicy just adds flavor)
- Once onions are translucent and garlic starts to brown then sprinkle a tbsp of flour and stir it in. 4. Add 1/2 c of wine and bring to a simmer and cook for about 3 minutes.
- Next add 1 c cream, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp nutmeg. Stir well. Let simmer for 2 minutes.
- Reduce heat to low and add 1 c pasta water and 1 c Parmesan cheese. Stir well.
- Shred or slice the rotisserie chicken thin. Slice up 1/4 c Sundried tomatoes. Add to pan along with 3 handfuls of fresh spinach. Cook until spinach is wilted.
- Add in raviolis, stir gently.
- Served with more fresh Parmesan on top, enjoy!
